SITHFAB005 Prepare & Serve Espresso Coffee

Summary

Do you want to stand out to potential employers? Be ahead of other applicants for positions in the Hospitality industry. This course will equip you with the Practical Skills that include the requirement to extract and serve espresso coffee beverages using commercial espresso machines. You will learn how to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines.

DURATION: 4 Hours

Schedule

Outline

This course will equip you with the Practical Skills that include the requirement to extract and serve espresso coffee beverages
using commercial espresso machines. It requires the ability to advise customers on coffee beverages, select and grind coffee
beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines.

Why Should I Attend?

This course will equip you with this skills and knowledge to prepare and present a diverse range of espresso coffee beverages,
over multiple service periods, to meet different customer requests, including:

caffe latte

cappuccino

espresso (short black)

flat white

long black

piccolo latte

mocha

ristretto

short and long macchiato

Additionally, you will present multiple espresso coffee beverages and accompaniments that are attractive and consistent in
quality, volume and appearance, use the correct equipment ingredients and measures to prepare espresso coffee beverages,
work with speed and efficiency to deal with numerous service and operational tasks simultaneously, major types of espresso
coffee beverages and their characteristics, types of bean, blends and roasts, preparation methods for espresso coffee beverages,
basic maintenance and cleaning methods for espresso grinders and machines.

Duration

This course provides you with 4 hours of practical experience.

Some elements covered in this course:

1. Organise coffee workstation

1.1 Complete mise en place for coffee service to enable efficient work flow and easy access to ingredients, equipment, and serviceware

1.2 Place ingredients in correct containers and conditions to maintain freshness.